kaymbee's Profile

Popped into this little Dundas street gem yesterday for lunch and I had to post.

It's a second floor walk up - you might not notice it except for the tantalizing photos out front.

I ordered spicy beef soup with hand pulled noodles - this is face numbing, delicious, addictive, habit forming, crave worthy stuff here folks. At $7.99 you get a vat of delicious soup with plenty of tender beef shin, the best hand pulled noodles in China town, and a new addiction all in one. Possibly my favourite noodle soup in the city. The spicy is SPICY in the best way possible, laced with Szechuan peppercorns and broth that is thick with gelatinous goodness. I'm a convert.

Also got the pork soup dumplings which were delicious. I saw them make my order at the little table by the kitchen - 6 dumplings for $5.99. Delicious soup and tender pork filling, pleasantly chewy dumpling skin.

A complementary starter of salty, vinegary cabbage was welcome - I could eat a whole plate of it.

The tables nearby filled up with delicious looking plates - next time I will be sure to come with a friend so I can sample more of their dishes.

Huckleberry - I picked this one after the piglet review and dkennedy's strong recommendations put it on my mind.

Tartine No 3 - after I bought an exceptional dense, Danish style seeded rye loaf from Blackbird Baking co in Toronto, I can't get this style of bread out of my head!! I'm hoping this book will help me on my quest to make my own.

Looks like they did a massive site redesign! It looks great, the old one was getting tired. I hope they are on to something here - some of my favourite all time recipes are found in the epicurious archives.

I love that porridge! Hers is a favourite cookbook of line. The baked eggs with anchovy cream sauce is just delicious. The oatmeal cookies are another favourite of mine - just a good oatmeal cookie for tea. The chickpra and lentil salad is wonderful, even with all the steps. And the devilled eggs!!! The Caesar salad!!

I usually add a big squirt of bulldog sauce (Japanese Worcestershire) to my curry roux, and sometimes a dash of mirin and soy. I also like a blend of S&B and House curries (50/50) and make sure to carmellize my onions well to make the curry a little richer.

Daikon, carrot, potato, meat of choice, and a grated Apple are usual additions.

Japanese curry is a favourite comfort food of mine. Not one I grew up on but it's one I crave now and I make it at least once a month! No Recipes website has a great curry roux from scratch if you want to make your own, but I'm fond of the blocks.

I would lean towards the garlic leg of lamb, as I like a savoury meat with a sweet pickle. My mom always served a sweet homemade relish with her roast beef and gravy, and it was the best thing when the salty gravy and sweet pickle ran together. Anything you could make a savary pan jus or gravy with to finish would get my vote.

I wouldn't reheat from cold, but rather bake for the last hour before turning the heat up to 450 for the cauliflower and ham glaze. I'm just not sure the potatoes would hold at temperature for as long as 45 minutes out of the oven so reheating would be necessary I would think?

I'm hosting a little get together this weekend. The menu with be a large baked ham, whole roasted cauliflower with beer cheese sauce, baked beans, baked potato bar. The green sides will be supplied by friends.

I will bake the beans most of the day and the ham for several hours at low heat before glazing and cranking the heat. The cauliflower and ham will be roasted at 450 for the last 30 minutes before serving.

Can I bake the potatoes at 350 earlier in the day and pop in the oven for 15 minutes at 450 to warm or will that compromise the texture of the potato? Does anyone have any experience with baked potatoes for a crowd? I love when baked potatoes are hot and fluffy from the oven, but not such a fan of the texture of cooled and reheated potatoes that you can sometimes get at a lacklustre steak house.

I made this once last winter as well!! So a repeat, if that makes any difference. I believe it was the cover of a bon appetit last winter and khao soi is my favourite dish at my favourite thai place. This was a great version.

A Thai chicken curry noodle soup. I made almost exactly as directed, with the only deviations to add some lemongrass stalks and shrimp paste to the curry paste, and extra fish sauce and palm sugar to finish and made sure to add preserved mustard greens for a topping.

Really excellent. Warming and delicious - very appreciated by my under the weather man friend. Leftovers were even better the next day for lunch - I just kept the noodles and soup and veggie toppings separate and added the warmed noodles to the separately heated soup.

I made the sauce the night before. The day of, I heated it on the stove. I purchased individual ramekins at the dollar store (prob 1-1.5 cup capacity) and put them on a cookie sheet - dished up the sauce when it was bubbling, cracked an egg in each and baked as baked eggs. (I did a test batch the week before to test cooking times).

Topped with feta and parsley and served with kale salad and beautiful bread.

Pouding au chomeur (quebec style dessert) for pudding.

Everyone raved and it couldn't have been easier - minimum work time at the party.

I just made the okonomiyaki last week and it was delicious. I added a hair more water to mine, and a half batch cooked up enough for dinner and leftovers for lunch. A delicious meal with a side of miso soup and sticky rice!

I live by a Korea town too (about a 20 minute walk) and I just love everything about korean food. The groceries and markets are full of gems - rice cakes, cheap shimjei and King oyster mushrooms, fresh kimchi, gochujang, fresh tofu, asian pickles. And many japanese products as well. The tofu stews and pork bone soups are so fantastic. Give it a try!! There is more than just BBQ to discover :)

I was inspired by that article today to pull out my chickpea flour! I made the vibrant spring socca recipe this evening (which I've had bookmarked forwver and is the original recipe I purchased the flour for but have never made).

Substituted dill, parsley and frozen sweetlet peas in the pesto (not at all traditional but it was what I had) instead of the arugula and basil, and topped with a little feta, lemon zest and parmesan. Sliced cherry tomatoes would have been nice too but I didn't have any on hand.

We're you at The Good Egg? They have the best selection in the city! I would love to know what you think of Duck and Waffle, I did a good long look through it a few days ago and opted for The Fat Radish instead.

Just picked up Prune, and totally devoured it. So inspiring and different - while I missed the lack of head notes (I really love reading about a dish's history and development) Gabrielle's voice really comes through in her writing of the recipe. The splattered pages and hand written notes/highlighting just adds to the appeal for me. There are no food porn photo shoots of the recipes, just real images peppered here and there.

There are so many things I want to make and the volume of recipes leaves nothing to be desired. I plan to start with the chicken noodle soup with chicken liver dumplings this weekend, and go from there. There are certainly things I won't be making, but I love the mix of high/low and the dishes are exciting enough to try out her way. I hesitated to buy it as it didn't catch my interest initially, but I'm so glad I did. It plays into my wish-I-was-a-chef fantasies and I love the no nonsense recipes - this book assumes you can cook and doesn't coddle you with excess instruction. This one is a keeper.

So Japanese Farm Food is definitely a more simplistic way of cooking Japanese food than Japanese Soul Cooking. More like the Alice Waters of Japanese flavours - simple recipes and delicious flavour combinations.

Japanese Soul Cooking is Japanese comfort food. The stuff that isn't as good for you but you crave. I like and use Japanese Farm Food but I will use Japanese Soul Cooking more often.

This book filled a void for me. It's all the Japanese things I love and want to make at home - tonkatsu, okonomiyaki, udon, soba, donburi, tempura, Japanese salads and curries. It's japanese home cooking rather than sushi. Everything I've made has been wonderful - I've looked for a book like this for ages and it was exactly what I was looking for.

This soup was delicious. I added a touch more salt and served with cilantro, queso fresco, crema and a scoop of white rice. I love Goya black bean soup (my dirty little secret) and have been looking for something homemade to replace my habit - I think I've finally found it.